PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

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• Abu-Ghannam, N., & Jaiswal, A. K. (2015). Blanching as a treatment process: effect on polyphenol and antioxidant capacity of cabbage. In Processing and impact on active components in food (pp. 35-43). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00005-6

• Anthon, G. E., & Barrett, D. M. (2006). Characterization of the temperature activation of pectin methylesterase in green beans and tomatoes. Journal of Agricultural and Food Chemistry, 54(1), 204-211. https://doi.org/10.1021/jf051877q

• Ariffin, S. H., Shamsudin, R., & Tawakkal, I. S. M. A. (2020). Dabai fruit: Postharvest handling and storage. Advances in Agricultutal and Food Research Journal, 1(2), 1-12. https://doi.org/10.36877/aafrj.a0000126

• Brewer, M. S., Begum, S., & Bozeman, A. V. A. (1995). Microwave and conventional blanching effects on chemical, sensory, and color characteristics of frozen broccoli. Journal of Food Quality, 18(6), 479-493. https://doi.org/10.1111/j.1745-4557.1995.tb00398.x

• Chua, H. P., & Nicholas, D. (2009). Dabai - Speciality fruit of Sarawak. Agromedia, 30, 28-30.

• Chua, H. P., Nicholas, D., & Yahya, M. N. A. (2015). Physical properties and nutritional values of dabai fruit (Canarium odontophyllum) of different genotypes. Journal Tropical Agriculture and Food Science, 43(1), 1-10.

• Cruz, R. M. S., Vieira, M. C., & Silva, C. L. M. (2007). Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Innovative Food Science & Emerging Technologies, 8(2), 244-252, https://doi.org/10.1016/j.ifset.2007.01.003

• Deylami, M. Z., Rahman, R. A., Tan, C. P., Bakar, J., & Olusegun, L. (2016). Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. Journal of Food Engineering, 178, 12-19. https://doi.org/10.1016/j.jfoodeng.2016.01.001

• Ding, P. (2011). Dabai (Canarium odontophyllum Miq.), Postharvest biology and technology of tropical and subtropical fruits: Volume 3: Cocona to mango. Woodhead Publishing Limited. https://doi.org/10.1016/B978-1-84569-735-8.50003-6

• Ehiem, J. C., Ndirika, V. I. O., Onwuka, U. N., Gariepy, Y., & Raghavan, V. (2019). Water absorption characteristics of Canarium Schweinfurthii fruits. Information Processing in Agriculture, 6(3), 386-395. https://doi.org/10.1016/j.inpa.2018.12.002

• Ganjloo, A., Rahman, R. A., Bakar, J., Osman, A., & Bimakr, M. (2009). Modelling the kinetics of peroxidase inactivation and colour changes of seedless guava (Psidium guajava L.) during thermal treatments. Applied Sciences, 7(1), 105-112.

• Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2007). Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering, 81, 693-701. https://doi.org/10.1016/j.jfoodeng.2007.01.011

• Inheiro, J. O. P., Legria, C. A. A., & Breu, M. A. A. (2009). Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. Journal of Agricultural and Food Chemistry, 57(12), 5370-5375. https://doi.org/10.1021/jf900314x

• Jaiswal, A. K., Gupta, S., & Abu-Ghannam, N. (2012). Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131(1), 63-72. https://doi.org/10.1016/j.foodchem.2011.08.032

• Khoo, H. E., Azlan, A., Kong, K. W., & Ismail, A. (2016). Phytochemicals and medicinal properties of indigenous tropical fruits with potential for comercial development. Evidence-Based Complementary and Alternative Medicine, 2016, Article 7591951. https://doi.org/10.1155/2016/7591951

• Khoo, H. E., Azlan, A., Tang, S. T., & Lim, S. M. (2017). Anthocyanidins and anthocyanins: Colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food and Nutrition Research, 61(1), 0-21. https://doi.org/10.1080/16546628.2017.1361779

• Kim, J. A. E. C. (2006). Firmness of thermal processes onion as affected by blanching. Journal of Food Processing and Preservation, 30(6), 659-669. https://doi.org/10.1111/j.1745-4549.2006.00096.x

• Krokida, M. K., Oreopoulou, V., Maroulis, Z. B., & Marinos-Kouris, D. (2001). Deep fat frying of potato strips-quality issues. Drying Technology, 19(5), 879-935. https://doi.org/10.1081/DRT-100103773

• Ni, L., Lin, D., & Barrett, D. M. (2005). Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables. Journal of Food Engineering, 70(4), 546-556. https://doi.org/10.1016/j.jfoodeng.2004.10.009

• Olivera, D. F., Viña, S. Z., Marani, C. M., Ferreyra, R. M., Mugridge, A., Chaves, A. R., & Mascheroni, R. H. (2008). Effect of blanching on the quality of brussels sprouts (Brassica oleracea L. gemmifera DC) after frozen storage. Journal of Food Engineering, 84(1), 148-155. https://doi.org/10.1016/j.jfoodeng.2007.05.005

• Pin, C. H., Daniel, N., & Mos, S. (2014). Phenolic and flavonoid contents and antioxidant activities of selected dabai (Canarium odontophyllum) genotypes. Journal of Tropical Agriculture and Food Science, 42(2), 105-114.

• Razak, A. F. A., Abidin, M. Z., Hassan, N. A., Edwin, A. J., Abdullah, M. S., Razak, A., Salleh, M. H., & Hamim, N. A. (2021). The impact of (Canarium Odontophyllum Miq.) dabai optimum soaking condition towards the development of dabai peanut spread physicochemical properties and sensory evaluation. Journal of Agrobiotechnology, 12(2), 56-67.

• Ruiz-Ojeda, L. M., & Peñas, F. J. (2013). Comparison study of conventional hot-water and microwave blanching on quality of green beans. Innovative Food Science and Emerging Technologies, 20, 191-197. https://doi.org/10.1016/j.ifset.2013.09.009

• Rukayah, A. (2009). Buah-buahan eksotik dari Sabah dan Sarawak di Mardi, Serdang [Exotic fruits from Sabah and Sarawak in Mardi, Serdang]. Agromedia, 22, 28-34.

• Shafaei, S. M., Masoumi, A. A., & Roshan, H. (2016). Analysis of water absorption of bean and chickpea during soaking using Peleg model. Journal of the Saudi Society of Agricultural Sciences, 15(2), 135-144. https://doi.org/10.1016/j.jssas.2014.08.003

• Shakirin, F. H., Prasad, K. N., Ismail, A., Yuon, L. C., & Azlan, A. (2010). Antioxidant capacity of underutilized Malaysian Canarium odontophyllum (dabai) Miq. fruit. Journal of Food Composition and Analysis, 23(8), 777-781. https://doi.org/10.1016/j.jfca.2010.04.008

• Shamsudin, R., Ariffin, S. H., Zainol@Abdullah, W. N. Z., Azmi, N. S., & Halim, A. A. A. (2021). Modelling the kinetics of color and texture changes of dabai (Canarium odontophyllum Miq.) during blanching. Agronomy, 11(11), Article 2185. https://doi.org/10.3390/agronomy11112185

• Xiao, H. W., Pan, Z., Deng, L. Z., El-Mashad, H. M., Yang, X. H., Mujumdar, A. S., Gao, Z. J., & Zhang, Q. (2017). Recent developments and trends in thermal blanching - A comprehensive review. Information Processing in Agriculture, 4(2), 101-127. https://doi.org/10.1016/j.inpa.2017.02.001

• Zielinska, M., & Markowski, M. (2012). Color characteristics of carrots: Effect of drying and rehydration. International Journal of Food Properties, 15(2), 450-466. https://doi.org/10.1080/10942912.2010.489209